Lemon Verbena-Blueberry Muffins Recipe - Allrecipes.com
Lemon Verbena-Blueberry Muffins Recipe
  • READY IN 1 hr

Lemon Verbena-Blueberry Muffins

Recipe by  

"Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
  2. Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
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Reviews More Reviews

Nov 07, 2011

Not exactly what I was expecting. I was looking for a recipe with lemon verbena because I have it in my garden. Be prepared for a dryer batter. The muffins turn out almost scone like. Not as sweet as most muffins. I was nervous when I pulled them out of the oven. Once we started nibbling, we were pleasantly surprised. I really like this recipe. I'll use it again.

 
Aug 26, 2011

I have lemon verbena growing in my garden. Made this recipe and everyone (even the skeptics) loved it. Smelled and tasted fabulous. Different and very tasty.

 

8 Ratings

Sep 24, 2011

I didn't have lemon verbena so I put in some fresh lemon zest instead. Turned out very good this way. I might add a little bit more sugar doing it this way next time though (unless you don't like muffins very sweet). Either way, it turned out good.

 
Mar 22, 2012

Difficult to get out of the wrappers but DELICIOUS. Thanks for sharing.

 
Sep 02, 2013

Quite tasty! I would definitely call these scones, though, rather than muffins. Will definitely make them again.

 
Aug 31, 2014

I also grow lemon verbena in my garden and wanted somethg to try it out on. A lovely recipe, but you really can't taste the lemon verbena. Maybe I will add more next time? The batter is scone like but I pored mine into oiled mini loaf pans and they turned out perfect, they do have a slight green color to them which is a novelty and they will be perfect with my tea tonight, :)

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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